''Jjinppang'' () is a steamed bun, typically filled with
red bean paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
with bits of broken beans and bean husk.
Traditional ''jjinppang'' is made of
sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
History
In the ''Encyclopedia of Food Microbio ...
fermented using the
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
in ''
makgeolli
''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...
'' (rice wine), but younger varieties such as ''
hoppang
''Hoppang'' (; ) is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste.
History
''Hoppang'' is a product that make ...
'' are often made without fermentation.
Warm ''jjinppang'' is softer than baked breads due to the higher
moisture content, but it hardens as it cools.
Thus it is recommended to eat while the bun is still hot. Hardened ''jjinppang'' can be steamed again before eaten.
''Jjinppang'' is a specialty product of
Anheung Township in
Hoengseong County,
Gangwon Province. In the township, there is ''Anheung Jjinppang Village'' where 17 steameries that make ''Anheung-jjinppang'' (). Since 1999, the township also hosts ''Anheung Jjinppang Festival'' in every October.
Varieties
* ''Anheung-jjinppang'' – a variety of ''jjinppang'' made in traditional way, using
sourdough
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
History
In the ''Encyclopedia of Food Microbio ...
fermented with the
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
from
makgeolli
''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...
; a specialty of
Anheung.
* ''gamgyul-jjinppang'' – mandarin orange ''jjinppang'', made and sold in
Jeju Island. The orange-colored dough is made with
mandarin orange
The mandarin orange (''Citrus reticulata''), also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-coloured ...
.
* ''
hoppang
''Hoppang'' (; ) is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste.
History
''Hoppang'' is a product that make ...
'' – a variety of ''jjinppang'' filled with sweeter and smoother
red bean paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
, passed through a sieve to remove bean skins.
Gallery
File:Jjinppang (inside).jpg, ''Jjinppang'' filled with red bean paste
See also
*
Begodya
Begodya is a type of Korean steamed buns which is similar to jjinppang. The dish is popular among Koreans living in the Uzbek region. The buns can be filled with various meats and cabbage.
The dish is a popular menu item at Cafe Lily, an Uzbek-K ...
*
Bungeo-ppang
''Bungeo-ppang'' (; "carp bread") is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, gril ...
*
Hotteok
''Hotteok'' (, ), sometimes called Hoeddeok, is a type of filled pancake; and is a popular street food in South Korea. It originates in Korean Chinese cuisine, when it was first brought into Korea from China during the 19th century.
Preparati ...
*
List of buns
This is a list of buns. A bun is a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.
Buns
A
* Anpan - A bun that is filled, u ...
*
List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
Steamed foods
* Ada – a food item from Kerala, usually made of rice flour with sweet filling inside.
* Bánh – in Hanoi ...
*
List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ...
References
External links
*
Korean breads
Korean snack food
Steamed buns
Street food in South Korea
Stuffed dishes
Foods with alcoholic drinks
{{Korea-cuisine-stub